Goodbye Cronuts, Hello Shaved Ice! Bidding Farewell to the Foods of 2014 and Welcoming the Foods of 2015

In the fickle world of foodie culture, culinary trends swing in and out of fashion about as quickly as It bags. Cronuts may have caused mass hysteria in 2014, but, like the cupcake before them, will their coolness factor fade into a distant memory? Here, we bid farewell to the foods of 2014 (it’s been real, avo toast!) and welcome with open arms the foods of 2015.

Goodbye Cronuts, Hello Shaved Ice!With even Dunkin’ Donuts getting into the Cronut game, it’s time for something a little cooler: shaved ice. If the lines at Snowdays, the new hybrid ice cream–shaved ice spot in the East Village, are any indication, the shaved-ice takeover is well underway.

Goodbye Avocado Toast, Hello Eggs!In case you hadn’t noticed, eggs are no longer relegated to the breakfast section of the menu. Ordering soup? Ask for a fried egg on top. Opting for salad? Hard-boiled will do. There’s even a new Lower East Side café, Egg Shop, dedicated to the organic variety. Our motto in 2015: Put an egg on it.

Goodbye Kombucha, Hello Matcha!New York City’s first café dedicated exclusively to the finely milled green tea, MatchaBar, opened in the hipster stronghold of Williamsburg. They even offer classes on how to brew your own, which looks to be much easier than fermenting Kombucha cultures.

Goodbye Kale, Hello Rainbow Swiss Chard!Kale is the Beyoncé of leafy greens: beloved by all. But with some food providers predicting shortages of the crop in the future, it’s rainbow Swiss chard’s opportunity to shine. We especially like Il Gattopardo’s take.

Goodbye Ramen, Hello Bone Broth!Mineral-rich bone broth, the simplest meat-and-vegetable stock, is officially the soup craze du jour. People are so into boning up, in fact, that a new shop in the East Village, Brodo, now sells to-go cups so you can sip it like coffee.

Goodbye Tacos, Hello Fried Chicken!Tacos will never die, but fried chicken is riding two foodie waves—nouveau southern and Korean—right into our hearts. To the list of new restaurants specializing in fried chicken (Root & Bone,Birds & Bubbles) you will soon be able to add Seoul Chicken, which was opened in September by Fatty Crab and Fatty 'Cue alum Chaz Brown.

Goodbye Pork Belly, Hello Crawfish!You can thank Momofuku (and its pork buns) for the pork belly fad. But who is responsible for the budding crawfish craze? The critters are popping in everything from the mac and cheese at Heavy Woods to the dumplings at Mooncake Foods.

Goodbye Coconut Water, Hello Seltzer!Just as studies began to establish that coconut water is no more hydrating than regular old water, seltzer began to win us over. Seltzer makers are the new juicers.

Goodbye Sriracha, Hello Mustard!New York City got its first ever mustard sommelier in 2014 at the Upper West Side home of French brand Maille, which has mustard on tap as though it were a craft beer. Need we say more?

Goodbye Quinoa, Hello Grits!Quinoa got a big boost from the gluten-free bonanza of the past few years, but corn-based grits are just as safe for people with celiac disease—and much more flavorful. In other words: Kiss my grits!